A sweet and ripe naturally processed Pacamara lot from three time Cup of Excellence winner Raul Rivera in El Salvador.
Notes: Fruity & Rich
Region: El Salvador
La Cabra is a renowned micro roastery located all the way from Aarhus, Denmark. Home to five national champions, La Cabra has been on our radar for a long time. Their roasting philosophy is focused around purity, transparency, and brightness and you can taste it in each cup.
La Cabra recommends letting the coffee rest until it is about 3 weeks off roast. Optimal brewing age is 6 weeks off roast.
Natural coffees are dried without the fruit being washed off by water. Natural coffees tend to show fruitier flavors and have fuller textures/mouthfeel like syrupy, and juicy.